Grape Plum Jelly

Choosing the right plums make all the difference in this grape plum jelly recipe.

All the mason jar recipes included in the canning recipe resource, including grape plum jelly are adapted from the USDA Complete Guide to Home Canning.

Adapted from the USDA

3-1/2 lbs ripe plums

3 lbs ripe concord grapes

1 cup water

1/2 tsp butter or margarine

8-1/2 cups sugar

1 box (1-3/4oz) powdered pectin

Yield: About 10 half-pints

Wash and pit plums; do not peel.  Thoroughly crush the plums and grapes, one layer at a time, in a saucepan with water.  Bring to a boil, cover, and simmer 10 minutes.  Strain juice through a jelly bag or double layer of cheesecloth.  Measure sugar and set aside.  combine 6-1/2 cups of juice with butter and pectin in large saucepan.  Bring to a hard boil over high heat, stirring constantly.  Add the sugar and return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat and quickly skim off foam.   Using a wide mouthed funnel, fill sterile jars, leaving 1/4 inch headspace.  Adjust lids and process.